Chicken'N' Vegetable Stir Fry

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40 minutes Prep: 10 minutes Cook: 30 minutes

456 calories per serving view nutrition facts

Ingredients

3	tablespoons	vegetable oil
1	pound	chicken breast halves, boneless and skinless	cut in thin strips
1/2	cup	broccoli florets
2	ounces	snow pea pods
1	each	carrot	thinly
1/2	each	green bell pepper	cut in thin strips
1	envelope	onion soup mix
1	teaspoon	cornstarch
1/2	teaspoon	ginger	ground
1 1/2	cups	water
2	teaspoons	soy sauce
1	teaspoon	white vinegar
1	x	rice	cooked

Directions

In large skillet, heat oil and cook chicken with vegetables over medium- high heat, stirring constantly for 10 minutes or until chicken is golden and vegetables are crisp-tender.

Thoroughly blend golden onion recipe soup mix, cornstarch, ginger, water, soy sauce and vinegar; stir into chicken mixture.

Bring to a boil, then simmer uncovered ten minutes or until sauce is thickened.

Serve over hot rice and garnish, if desired, with sliced green onion and toasted sesame seeds.

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